No-Bake Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie combines a rich chocolate crust with a light, creamy peanut butter filling and plenty of Reese’s on top. Even better, it’s a no-bake dessert that comes together quickly with simple ingredients like cream cheese, peanut butter, confectioners’ sugar, and Cool Whip.

If you love easy chocolate desserts, try my Chocolate Cream Pie, Texas Trash Pie, or No-Bake Oreo Dessert next! Pie lovers, my Coconut Cream Pie is another no-fuss favorite.

Ingredient Notes

See recipe card below this post for ingredient quantities and full instructions.

• Store-bought chocolate graham cracker crust – You can also use an Oreo crust.
  Want a chocolate pie with graham cracker crust instead? A regular graham cracker crust is a delicious option because its slightly honeyed flavor pairs well with the peanut butter filling.
• Peanut butter – Creamy peanut butter works best!
• Cream cheese – Add once it’s at room temperature.
• Confectioner’s sugar – Sweetens the filling while dissolving easily into the cream cheese and peanut butter.
• Cool Whip – Also a key ingredient in my Cool Whip Pie!
• Crushed Reese’s Peanut Butter Cups – Candy bar lovers, be sure to try my Heath Bar Cake recipe too!
• Mini chocolate chips – Regular sized chocolate chips work fine, too.

Peanut Butter Pie With Cool Whip vs. Homemade Whipped Cream

I make this peanut butter pie with Cool Whip because it’s easy, reliable, and helps the filling hold its shape after chilling.

Cool Whip is also convenient when you’re making the pie ahead. Just remember to thaw it before folding it into the filling.

Homemade whipped cream can be used for a more homemade touch, but it may produce a softer filling. If you make the swap, whip heavy cream until stiff peaks form before gently folding it into the peanut butter mixture.

For the easiest, most consistent results, I stick with Cool Whip!

How to Make Chocolate Peanut Butter Pie

1. Combine ingredients – In a bowl, combine cream cheese, peanut butter, and confectioners’ sugar. Whip until smooth.
2. Add in whipped cream – Fold in whipped topping and combine well.
3. Pour filling into the pie crust – Pour into the pie shell to fill.
4. Add toppings – Top with crushed up Reese’s cups, chocolate chips, and melted peanut butter.
5. Put it in the refrigerator – Refrigerate for at least 2 hours before serving.

Topping Variations

One of the best parts about this recipe is adding the toppings! Try hot fudge, chopped peanuts, toasted coconut, white chocolate chips, peanut butter chips, Oreo crumbs, chocolate shavings, chocolate ganache, or an extra swirl of whipped cream.

You can also drizzle melted peanut butter and chocolate over the top for a pretty finishing touch.

How to Get Clean Slices

A cold pie is much easier to slice than one that has been sitting at room temperature.

Start with a large, sharp knife. Run the blade under hot water, wipe it completely dry, and make your first cut. Wipe the blade clean between each slice, warming it again as needed.

This extra step only takes a few seconds, but it makes a big difference when you want picture-perfect slices.

How to Store and Freeze

Cover leftover pie tightly and store it in the refrigerator. Return leftovers to the fridge promptly to keep the filling cold and firm.

You can also freeze this pie. Cover it with plastic wrap followed by foil to help protect it from freezer burn.

When you’re ready to serve, you can enjoy it partially frozen for an extra-cold, ice cream-like dessert or let it soften before slicing.

Frequently Asked Questions

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